Potato salad with cheese? Yes! Here is a recipe for potato salad that was given to me by Brigitte Mizrahi of Anderson International cheese company and the blog www.sincerelybrigitte.com.
Use apples, nuts, and cubes of cheese with a light dressing of mayo and Dijon. Try it with Les Petites Fermières’ Monterey Jack. It’s especially fun with a dash of Sugar River’s Jalapeño/Cilantro or Parsley/Chive cheeses. Natural & Kosher also sells cheese in 2 lb. bags that are great for entertaining in the sukkah on Chol HaMoed and beyond.
Hearty Potato Salad—“Sincerely, Brigitte” Style
1 1/2 lbs of red skin potatoes, approximately 6 or 7 medium potatoes
6 ounces flavored cheddar cheese and/or Monterey Jack
2 Granny Smith apples
A handful of hazelnuts or walnuts
3 Tablespoons of light mayonnaise, or just enough to bind
2-3 tsp. of French Dijon mustard
A pinch of salt
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool and chop. Leave skins on.
2. Cut the Monterey Jack cheese/flavored cheddar into small cubes. (Cutting cheese can be more complicated than it looks! I go for cubes about the size of the tip of my thumb or so, because it mixes in better without being overbearing.)
3. Dice the Granny Smith apples.
4. Add toasted hazelnuts or walnuts (optional).
Mix the potatoes, cheese, and apples together in a bowl.
Add the mayo and the mustard. If you don’t like mayo, you can also try a little sour cream or crème fraîche. Not much is needed for this light salad, but something a little creamy gives it a good glaze.
Mix well and sprinkle the hazelnuts or walnuts on top.
The Cheese Mistress